Today was a busy day - laundry, ironing, house cleaning, cutting the material to make bedroom curtains, making TWO dinners. It's been very pleasant to feel relaxed while I get things done. School starts up again next week Saturday. Gotta get things done while I can...
About those dinners; I had leftover ham from Christmas (it had been frozen and brought out again) so I made
White Beans and Ham Soup. This will go in the freezer for some future dinner. The other dinner was an easy chicken casserole recipe that I have to share. It's incredibly easy and very tasty.
I started with a store-bought roasted chicken. Everything else either came from a bag, can, or bottle. I realize that this isn't home cooking but it's quick to make and very yummy.
Monterey Chicken Tortilla Casserole
Active Time: 15 Minutes
Total Time: 55 Minutes
Yield: 4
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An
easy version of a south-of-the-border classic "chilaquiles" this
dish uses leftover tortilla chips layered with chicken, Pace® Picante,
corn, olives and cheese.
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RECIPE INGREDIENTS
1 cup coarsely crumbled
tortilla chips
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2 cups cubed cooked chicken or
turkey
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1 can (about 15 ounces)
cream-style corn
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3/4 cup Pace® Picante Sauce
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1/2 cup sliced pitted ripe
olives
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2 ounces shredded Cheddar
cheese (about 1/2 cup)
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Chopped green or red pepper
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Tortilla chips
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DIRECTIONS
Layer
the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole.
Top with the olives and cheese.
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Bake
at 350°F. for 30 minutes or until the mixture is hot and bubbling. Top with
the pepper. Serve with the chips.
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